Unit of competency Outline

Date retreived
23/07/2026 8:01 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Slaughter livestock

Slaughter livestock

Unit of competency
National Code
AHCLSK319A
State Code
D6964
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
10/06/2011
View on TGA
State Implementation and Classification
Approved Date
13/02/2012
Field of Education
110105 - Butchery
Original Release Date
13/02/2012
Nominal Hours
40
Description
This unit covers the process of slaughtering livestock and defines the standard required to: identify and select livestock for slaughter; prepare slaughterhouse and equipment; conduct safe and humane slaughter of livestock; dress carcass and store in suitable facility for cold storage.
Notes
Elements and Performance Criteria
1. Prepare for slaughter operation
  • 1.1. Reasons for slaughter are identified.
  • 1.2. Equipment is prepared and transported to slaughter site.
  • 1.3. Livestock to be slaughtered are selected and prepared for slaughter according to enterprise regulatory and animal welfare requirements.
  • 1.4. Slaughter method is determined and killing facility identified.
2. Slaughter animal
  • 2.1. Slaughter is conducted humanely, with a minimum of stress to the animal and according to Occupational Health and Safety (OHS) requirements.
  • 2.2. Carcass is dressed, hung and protected.
  • 2.3. Where necessary, reasons for slaughter are investigated.
  • 2.4. All relevant environmental and health requirements and OHS, public health, hygiene and animal welfare legislation are followed and complied with during slaughter operations.
3. Complete slaughter operations
  • 3.1. Offal and waste products are disposed of or destroyed in an environmentally responsible manner and according to State/Territory and local authority health standards.
  • 3.2. Equipment and slaughterhouse is hygienically cleaned and stored for re-use.
  • 3.3. Intended end-use of slaughtered meat is identified.
  • 3.4. Meat is prepared for end-use.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Livestock may include:
cattle
goats
sheep.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
identify and select livestock for slaughter
prepare slaughterhouse and equipment
conduct safe and humane slaughter of livestock
dress carcass and store in suitable facility for cold storage.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
Replaces
State Code National Code Title Type
S3661 RTE3134A Slaughter livestock Unit of competency
Replaced By
State Code National Code Title Type
BAN48 AHCLSK319 Slaughter livestock Unit of competency